Our research shows that food consumers are not overloaded in their initial information process even with an information load superior to 6 « bits». Therefore, we found an important difference between the information preferred and the information perceived by consumers. After one observation, consumers memorized around 15,9 % of all the data presented and increased that proportion to 36,9 % after a second viewing. Finally, we think that from a normative and cognitive approach to the comprehension of nutrition labeling, the concept of pre-processed information can be a possible solution.
